The_AustralianWomensWeeklyFood-Issue23_2017

WHITE CHOCOLATE

CREAM WITH POACHED

NECTARINES

PREP + COOK TIME 30 MINUTES

(+ COOLING & REFRIGERATION) SERVES 6

You can also use peaches, apricots

or plums instead of nectarines.

Keep any leftover poaching liquid to

poach other fruit; or, simmer the liquid

until it’s reduced and syrupy, stir in

1 tablespoon of orange–flavoured

liqueur then pour over ice–cream.

300ml pouring cream

125g white cooking chocolate,

chopped coarsely

2 tablespoons caster sugar

1 vanilla bean, split lengthways

1½ teaspoons powdered gelatine

1 tablespoon boiling water

½ cup (140g) greek−style

natural yoghurt

¼ cup (20g) flaked almonds, roasted

POACHED NECTARINES

3 medium yellow nectarines (300g)

1 cup (220g) caster sugar

2 cups (500ml) water

1 cinnamon stick

1 Stir cream, chocolate, sugar and

vanilla bean in a saucepan over low

heat until smooth. Cool for 5 minutes.

2 Sprinkle gelatine over the boiling

water in a small heatproof bowl.

Stand bowl in a small saucepan

of simmering water; stir until gelatine

dissolves. Stir gelatine mixture into

cream mixture. Cool for 15 minutes.

Discard vanilla bean.

3 Whisk yoghurt into cream mixture

until combined. Pour mixture into

six 1½−cup (375ml) glasses. Cover

loosely with plastic wrap; refrigerate

for 4 hours or overnight until set.

4 Make poached nectarines.

5 Serve chocolate cream topped with

poached nectarine halves, reserved

syrup and nuts.

WHITE CHOCOLATE

CREAM WITH POACHED

NECTARINES

POACHED NECTARINES

Halve nectarines; discard stones.

Stirsugar, the water and cinnamon in

a small saucepan over medium heat,

without boiling, until sugar dissolves.

Bring to the boil. Reduce heat, add

nectarines; simmer, uncovered, for

5 minutes or until nectarines are just

tender. Cool nectarines in syrup.

Discard cinnamon stick. Remove

nectarines; discard skins. Reserve

½ cup of syrup (keep the remaining

syrup for another use).

AWW FOOD • ISSUE TWENTY THREE

In Season

17